Chewy Chocolate-Raspberry Cookies

by nomeatbarefeet

With Christmas just around the corner, Jon and I decided to whip up this super simple, yet crazy delicious recipe. This recipe comes to you straight out of the “Vegan Bible” of cookbooks, Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. Last christmas I took these bad boys to work, nervous about how a vegan cookie would fair among all the other goodies. Needless to say, I left with an empty plate and requests for the recipe.

The Ingredients:

1/2 cup raspberry preserves (we use the Trappist brand)

1 cup sugar

1/2 cup canola oil

1 teaspoon pure vanilla extract

1 teaspoon almond extract

1/2 cup plus 2 tablespoons unsweetened coco powder (sift if clumpy)

1 1/2 cups all purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

The How To:

Preheat oven to 350 & lightly grease cookie sheet (we use a pampered chef pizza stone and skip the cookie sheet part, if you have pampered chef cookware, I recommend using it for the chewiest cookies!)

6 Comments to “Chewy Chocolate-Raspberry Cookies”

I’d love to try these out! They sound great. Except I’m allergic to nuts. I wonder if almond extract would be ok to use. I’m pretty sure it’s used in another recipe I really like (and eat without problem).